一株肠膜明串珠菌YY-Tea 01、发酵菌液、橡子粉及其制备方法和应用
By using Leuconostoc mesenteroides YY-Tea 01 fermentation broth to ferment and enzymatically hydrolyze acorn flour, the problems of high cost and nutrient loss in traditional methods were solved, achieving efficient and low-cost acorn flour preparation and improving the polyphenol content and taste of the product.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
- Filing Date
- 2026-04-22
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies for preparing acorn flour suffer from high costs and low efficiency in removing bitter substances such as tannins, and prolonged soaking leads to the loss of nutrients such as polyphenols, affecting the nutritional value of acorn flour.
Acorn flour was fermented and enzymatically hydrolyzed using Leuconostoc mesenteroides YY-Tea 01 fermentation broth. The strain was cultured in liquid medium and then added to acorn flour for semi-dry fermentation and enzymatic hydrolysis, which reduced water usage, shortened processing time, and preserved nutrients such as polyphenols.
It significantly improves the production efficiency of acorn flour, reducing the production time from 10-15 days to 2-3 days, reducing water consumption, increasing product yield by 10%-15%, significantly increasing polyphenol content, improving taste, and enhancing market value.
Smart Images
Figure CN122405486A_ABST